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Extension Circular, no. 078 (Feb. 1918)

Extension Circular, no. 078 (Feb. 1918)

Circular No. 78
LaFayette, Ind., February, 1918
TESTING MILK AND CREAM FOR BUTTER-FAT
R. E. Caldwele T. H. Broughton S. L. Anderson
purpose
The purpose of this circular is to explain the use of the Babcock test in testing milk and cream for butter-fat. It is designed for the use of applicants for testers’ licenses and for dairymen who wish to test the individuals in their herds. Many technical details are omitted in order that the object may be understood by those who have had little experience in testing milk or cream.
THE BABCOCK TEST
The Babcock test is a device for separating the butter-fat from samples of milk and cream, and thus determining the percentage of butter-fat
Fig. 1. The Babcock tester and water bath. Water in the bath should reach the top of the fat column and should be maintained at a temperature of 135 degrees to 140 degrees F.
in the sample. There are four main steps in the process of testing: i—
taking the sample, 2—preparing the sample for testing, 3—whirling the sample in the tester, and 4—reading the percentage. The first of these, is the same for both milk and cream, but in the other three, cream testing differs somewhat from milk testing.
PURDUE UNIVERSITY
Agricultural Experiment Station

Circular No. 78
LaFayette, Ind., February, 1918
TESTING MILK AND CREAM FOR BUTTER-FAT
R. E. Caldwele T. H. Broughton S. L. Anderson
purpose
The purpose of this circular is to explain the use of the Babcock test in testing milk and cream for butter-fat. It is designed for the use of applicants for testers’ licenses and for dairymen who wish to test the individuals in their herds. Many technical details are omitted in order that the object may be understood by those who have had little experience in testing milk or cream.
THE BABCOCK TEST
The Babcock test is a device for separating the butter-fat from samples of milk and cream, and thus determining the percentage of butter-fat
Fig. 1. The Babcock tester and water bath. Water in the bath should reach the top of the fat column and should be maintained at a temperature of 135 degrees to 140 degrees F.
in the sample. There are four main steps in the process of testing: i—
taking the sample, 2—preparing the sample for testing, 3—whirling the sample in the tester, and 4—reading the percentage. The first of these, is the same for both milk and cream, but in the other three, cream testing differs somewhat from milk testing.
PURDUE UNIVERSITY
Agricultural Experiment Station